This traditional Greek recipe produces a delicious octopus stew with a piquant red wine sauce.
Serves: 6 Preparation time: 10m Cooks in: 1h 45m Ready in: 2h
1 octopus (about 1 ½ kilo)
4 cloves garlic
3 bay leaves
1 wine glass of olive oil
1 wine glass of sweet wine from Lemnos
1 wine glass of vinegar
1 wine glass of dry red wine
Coarse ground pepper
Make sure the octopus is thoroughly cleaned. Place the whole octopus in a large saucepan over a medium heat. Cover with the lid and put a weight on top to prevent the evaporation of the fluids. Cook for half an hour.
Add the garlic, the bay leaves and the olive oil. Then, add the vinegar, the dry wine and, finally, the sweet wine. Bring the ingredients to a good boil.
Cover again the lid, lower the heat and simmer the octopus for about 1 hour, until tender and until the sauce thickens. Before serving, sprinkle with plenty of pepper.
Photo: George Drakopoulos
Food Styling: Tina Webb